Rain, rain and more rain. That has pretty much been our day so far.
This is the radar that I woke up to this morning:
Thank goodness we didn’t have anything big planned and that our day at Universal Studios went on without a hitch yesterday (recap coming tomorrow) with only a few drops of rain. Whew!
I did have a food delivery scheduled for today and wanted to share the recipe with all of you lovely readers. My house still smells delicious and I’m debating on whether or not to fix it for us for dinner.
Many people have been asking me for some low-carb recipe ideas and my client, was recently one of them. She/we decided on a yummy low-carb taco bake that ended up smelling and looking delish. Here’s the lowdown:
Low-Carb Taco Bake
1 – 1 1/2 lb lean ground beef or turkey
1 small Vidalia onion, chopped
1/2 C salsa
1 pkg. taco seasoning
1/2 C water
1 small can whole kernel corn (drained)
1 can black beans (drained)
1/4 C reduced fat cream cheese
1/2 C reduced fat shredded cheddar cheese
Brown meat in a large nonstick skillet with onion until cooked through. Add salsa and taco seasoning with 1/2 C water. Add corn, beans and cream cheese. Heat over low until cream cheese it melted*.
Transfer into a baking dish and top with shredded cheese bake covered for 20-30 minutes on 350 degrees.
*once heated through the dish can be eaten, no baking necessary if you are in a hurry. The baking just helps the cheese melt and the flavors meld a little bit better.
Variations:
-Can serve over lettuce and other veggies for a taco salad effect topped with sour cream and guacamole.
-If not concerned with carbs, serve with soft tacos or add to a baked potato as the filling and add your favorite toppings.
After delivering the meal, Mike and I headed for a midday snack at Menchie’s for a frozen yogurt fix. I love that the cups are one size and you pay by the weight once you’re finished piling on the toppings. It’s completely self serve and so fun to make your very own creation! It was a much needed pick me up from the rain and tasted divine.
My combination included: Vanilla, chocolate and strawberry yogurt topped with almonds, walnuts, crushed thin mints, Reese's cups (just a few) and sugar free non fat chocolate fudge. So good – I love the crunch from the almonds and walnuts!
Now we are back at home and trying to dry off. I have given up control of the remote and Mike is in his glory flipping between Euro Cup soccer and Nascar…I think some recipe creating in the kitchen is on my agenda for the rest of the afternoon.
Have a good one!
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